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Recent content by falco78
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Yeah everyone loved the pulled pork, but what really surprised me was the vinegar based BBQ sauce as I am not typically a fan of it but my fiancee will only use that sauce so I made up a batch just slowly taste testing and adding ingredients as it simmered on the stove
I did not do any injection per the suggestion and luckily beer is plentiful as I loaded up to the point the cashier probably thought I had a drinking problem lol. I wrapped it first thing this morning after letting it smoke unwrapped for 12 hours. I added some apple juice and Dr, Pepper in the...
Well they were delicious and sorry I didn't get any finished product pictures as I was flying all around last night to get our car back from the mechanic
I have it resting in some brine that is beer and some rub. I will then smoke it after covering it in rub at 275 for 2-3 hours and chow down
sent from my Galaxy Note 4 using MOAR 2.1b ROM running tapatalk
Ok thanks all! I decided against the brine and have it now wrapped and letting the rub soak in
sent from my Galaxy Note 4 using MOAR 2.1b ROM running tapatalk
I have an 11.47 pound pork shoulder I want to put on the smoker this week and I plan on using my rib rub on it with a little mustard and honey put on first to give the rub something to fully stick to. I am wondering what temp I will want to run my MES30 at how long per pound am I looking at...
I won't use the cherry wood chips as a go to. They didn't seem to add much smoke flavor, I think mesquite or apple would be a much better option for the next batch I make.